Possum Pie

by

Ingredients

Crust:

  • 1 cup all-purpose flour

  • ½ cup chopped pecans

  • ½ cup unsalted butter, melted

Cream Cheese Layer:

  • 8 oz cream cheese, softened

  • 1 cup powdered sugar

  • 1 cup whipped topping (divided use)

Pudding Layer:

  • 1 package instant chocolate pudding mix (3.4 oz)

  • 1 package instant vanilla pudding mix (3.4 oz)

  • 2 ¾ cups cold milk

Topping:

  • Remaining whipped topping

  • Chocolate shavings, for garnish

Instructions

  1. Make the Crust

    • Preheat oven to 350°F (175°C).

    • In a bowl, combine flour, pecans, and melted butter.

    • Press mixture into a 9×13-inch baking dish.

    • Bake 15 minutes or until lightly golden. Cool completely.

  2. Cream Cheese Layer

    • Beat softened cream cheese until smooth.

    • Gradually add powdered sugar, mixing until creamy.

    • Fold in ½ cup whipped topping.

    • Spread evenly over cooled crust.

  3. Pudding Layer

    • In a large bowl, whisk chocolate pudding mix, vanilla pudding mix, and cold milk until thickened.

    • Pour evenly over cream cheese layer.

  4. Final Topping

    • Spread remaining whipped topping over pudding layer.

    • Sprinkle with chocolate shavings for garnish.

  5. Chill & Serve

    • Refrigerate at least 2 hours before slicing for clean layers.

⏱ Prep Time: 20 min
🕒 Chill Time: 2 hr
🍽 Servings: 12–15
💡 Tip: For extra crunch, toast the pecans before adding them to the crust.

If you want, I can also give you a Southern-style Possum Pie variation with a pecan shortbread crust and a richer chocolate custard filling. Would you like that?

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